Hoisin Shrimp with Asian Stir Fry

  • Servings: 4-8
  • Prep time: ~ 20 minutes
  • Cook time: ~ 50 minutes


  • Rice:
  • 1 to 1/2 cups brown rice
  • 4 cups chicken stock or water
  • 2 pinches Celtic or sea salt
  • Stir-fry:
  • 10 asparagus stalks, chopped into 2 inch pieces
  • 2 cups of snow peas
  • 2 cup of chopped broccolini or broccoli
  • 1 medium zucchini, chopped
  • 3 cloves of garlic, crushed
  • 6 shitake mushrooms, sliced with stalks removed
  • 1/8 cup of soy sauce
  • 1 tbs of Thai fish sauce
  • 1 tbs of cornstrach dissolved in 1/2 cup of cold water
  • 1/2 tsp of dried chili flakes
  • 1/4 cup of unsalted macadamia nuts, roughly chopped
  • 3 cm piece of ginger, slivered
  • 2 tbs of vegetable or canola oil
  • Hoisin Shrimp:
  • 2 pound unpeeled, large fresh shrimp
  • 6 tablespoons hoisin sauce
  • 3 tablespoon rice wine vinegar
  • 6 teaspoons sugar,
  • 1½ teaspoon salt
  • 3 tablespoons peanut oil
  • 3-6 green onions, cut into 1-inch pieces
  • 3 ½ teaspoons minced fresh ginger

Hoisin Sauce also known as Chinese Barbecue sauce has a unique flavor. It is a thick, dark soy based sauce with some vinegar, garlic and chilis. If you have never tried it, you should but sample a little to make sure you like the taste. If it is too potent, add some soy sauce to lighten it up.

The Ultimate Cookbook recipe did not have many greens to go along with the shrimp and rice so I found this Asian Stir fry recipe with shitaki  mushrooms, broccoli, asparagus, zucchini, and ginger.  I loved the extra crunch and saltiness from the macadamia nuts. If you are allergic, obviously omit these.

I added an easy extra step to puree the ginger in the Vitamix with the Hoisin, red wine winegar, salt and sugar since my kids do not like bits of ginger in their food. It is worth the time to not  hear “it is too spicy” even though it isn’t. I made 3 servings of the Hoisin sauce to spoon over the rice and vegetables. My kids love to dip their food so I always make extra.

I also did not sprinkle sugar on top of the shrimp while it was cooking. It made it easier for me but you are welcome to do it the way they recommend in the cookbook.

Everyone went back for seconds. Men seem to love the sweet sauce. It is a light and refreshing summer dish with a different twist.

Most people have never tried Hoisin before. My husband had several people looking in Whole Foods with him trying to find it. Nobody knew what it was. You may need to ask for help finding it too.


1)  Add 1 1/2 cup of brown rice and 4 cups chicken stock or water to a sauce pan. Bring to a slow boil and add the Celtic or sea salt. Mix and cover. Simmer for 40-50 minutes. When the liquid is absorbed, remove from heat and leave covered for 10 minutes.

2) Make the Hoisin Sauce by adding 6 tablespoons hoisin sauce, 3 tablespoon rice wine vinegar, 6 teaspoons sugar, 1½ teaspoon salt, and 3 ½ teaspoons minced fresh ginger to a blender and puree to smooth. (I tripled the amounts since I cooked 2 pounds of shrimp.) If you love Hoisin, then I recommend doing the same. Otherwise, add soy sauce at the end.

3) Chop the 3 cloves of garlic and broccoli let sit for about ten minutes. Chop the rest of the vegetables. Add some olive oil to the skillet or wok and turn on medium to high heat. Add the garlic and 1/2 teaspoon of red chili flakes. Saute. Do not burn. Turn the heat down if they start to burn.

4) Add the broccoli and saute. I added a little wine since my pan was getting too hot. You can add water if needed.

5) Add the mushrooms, asparagus, zucchini and saute. Drizzle the 1/2 cup soy and 1 tablespoon fish sauce over the vegetables and mix well to cover. Add the 1/2 cup of water. Saute until tender.

6) Remove the vegetables and set aside to cook shrimp. Add the peanut oil and throw on the shrimp. Saute until pink for around 3 minutes. Add the green onions and saute quickly. Pour over the hoisin sauce and mix. Remove from the pan so the shrimp do not over cook.

7) Scoop some rice onto a plate. Add the vegetables and shrimp. Pour the sauce over the top if you wish or use soy sauce. Add the chopped macadamia nuts.

8) Serve with a glass of Riesling or a slightly dry white wine.


Wine Pairing for Perrine

2001 J & A Vineyards Ribbon Ridge Estate Riesling Trisaetum, Willamette Valley

This is a wine you can enjoy with or without a meal. It is fruity yet a little off-dry on the finish. I highly recommend it. It paired beautifully with the Hoisin shrimp and vegetables. I will be buying another bottle this week.


Why you want to eat this!

This dish is packed with protein, anti-inflammatory and  immune boosting properties, and the following vitamins.

  • Vitamin C- immune builder
  • Vitamin K- anti-inflammatory
  • Folate-crucial during pregnancy, improves IBS and Crohn?s disease symptoms, prevents anemia since it is essential to produce red blood cells
  • Vitamin A- can prevent skin and other cancers by removing free radicals in your system that can negatively affect your DNA
  • Fiber- improves your digestive system
  • Potassium- an electrolyte that conducts electricity and balances fluid as well as improves tissue and muscle function; can decrease muscle cramps and ?charley horses?
  • Tryptophan- skin glowing
  • Manganese- essential for metabolizing glucose and vitamins to construct muscles, bones and tissues as well as helps with weight management and brain function, removes inflammation, helps sprains, low levels can trigger epileptic seizures, can improve sexual libido, and can reduce PMS
  • B vitamins- improves skin and energy levels
  • Magnesium- relieves stress, helps your body digest carbs and fats and convert to energy, can improve bloating and in excess acts as a laxative
  • Calcium- essential for bone health
  • Vitamin E- improves skin, decreases fibroids, can decrease chance of ALS



The Ultimate Cookbook

Hoisin Shrimp
Preparation time: 15 minutes    Cooking time: 8 minutes

1 pound unpeeled, large fresh shrimp
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar, divided
½ teaspoon salt
3 tablespoons peanut oil
6 green onions, cut into 1-inch pieces
1 ½ teaspoons minced fresh ginger
Hot cooked rice

Peel shrimp; devein, if desired. Stir together hoisin sauce, vinegar, 1 teaspoon sugar and salt. Heat oil in a large skillet or wok over high heat 2 minutes. Add shrimp and stir-fry 2 minutes. Add remaining 1 teaspoon sugar and fry 30 seconds. Add green onions and ginger and stir-fry 2 minutes. Add hoisin sauce mixture and stir-fry 2 minutes. Serve over rice. Yield: 3 to 4 servings.

Jim Mitchell
Homewood, Alabama


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Recipe by Back To Organic at http://backtoorganic.com/hoisin-shrimp-with-asian-stir-fry/